My favorite carnivore physician because I grew up with parents that only fed us grass fed grass finished beef fortunately, and my mother was Polish, American, and everything in our refrigerator was fermented. My parents were married 69 years and both lived to age 94. I hope everybody listens to what you have to say because I lived it in my childhood and I lived it now and I feel fantastic 100% of the time.❤
Yes we eat off our farm, raise beef,lamb, goat, chicken, pork, eggs all home grown. We are only pushing 70. Youngsters. We are so well, compared to most of our friends our age.
Thank you Dr Sean im 89 years and just started on a Kombucha drink and Kimchi with Turmeric kept in the fridge as you tell us i was a type 2 diabetic A1c of 7.8 now through fasting with 20g carbs daily my A1c is in the high 4s so im learning all the time ,Thank you for all your valued advice and your teaching videos i value everyone God bless and keep safe Sir.
Kombucha might not be the best choice. Studies have shown store bought kombucha can have over 3% alcohol and home brew typically has 3% or higher. Some store tested kombuchas can be below 1% but there is no way to tell.
I love this information. I haven't added fermented foods yet. I'm a little skeptical and nervous about it - so, appreciate what you are sharing. I am 55yo & just hit my ONE YEAR anniversary as purely carnivore! It has absolutely changed my life (no more SIBO, IBS-D, depression, hormonal imbalances, fatigue, insomnia, apathy and so much more!) My husband joined me and now he is experiencing the benefits and our marriage has transformed! I am so thankful for discovering this WOE and am SO thankful for doctors like YOU who have courageously paved the way with your information.
I agree with you and am also scared of adding fruits and veggies. I only 4 months in and the carnivore diet has been a miracle for me. I want to wait until I reach my goal before starting to add in other foods, but am very intrigued by the fermented fruit idea.
I added ACV and Sauerkraut to my carnivore diet because I wasn’t thriving. Meals felt poorly digested, energy wasn’t what I hoped and inflammation was slow to reduce. It was a serious game changer in days. I’m only sorry I waited so long.
Hi Dr. O’Mara. A few months ago I had gotten heavily into fermenting my own vegetables and eating it with my carnivore diet. I wasn’t sure it was the right thing to do , but I started craving fermented things And decided just to go for it. I stopped doing it but after seeing your video, I’m going to start up again. It’s super easy to make your own ferments and can create your own vegetable blends. The ferments found in stores can be sort of pricey plus like you said are exposed to light. I use Body Ecology cultures which contain L. Plantarum or sometimes just sea salt.
Where fo you get your fermenting bacteria please. Havebyou tried to ferment kerfer water. I want to do that also. I wasnwhole food plant based vegan for 10 years before going carnivoure at next day's OMAD. From first swallow of meat, I knew something was happening. It triggered a full body XENOBIOTIC OBSENEGENS fat rendering of all lipids and the bounty of toxins they contained. I went from a size 22 to a 2-4 in five ish days. It shrunk all the visceral fat around all my organs soooo rapidly it left them all severely compression bruised. Massive chelation of long time fluoride and mercury returned my mental acumen, short /learn term memory abilities and and al kind of nuances of decernment. I have access now to linear thinking and nonlinear have impulse control issues which also are completely gone as well as the severe ADDHA which got worse with the increased exposures to fluorides. Amazingly I now know definetely flouride bioaccumulation causes a whole host of syndrome's, maladies and diseases. Metabolic syndrome thyroid and all kinds of glycogen blood sugar issues. I havenhad a sudden return of vocabulary and what is more spelling has returned. We all need to rethink having flouride in everything...air/water/ meds/foods. Clean up your diet and your food scources. Food is truely medicine.
I always check to see if the pickled goods have any vinegar listed in the ingredients, if so, they really aren't fermented. I've also been making olive tapenade with fermented table olives, capers and anchovies to enhance my meat flavorings! Thanks for bringing the importance of ferments to the carnivore diet, Dr. Shawn!
Actually, most of the olives you find on a good olive bar at the grocery are naturally fermented. I'm not sure about the ones in bottles as they may have vinegar instead of salt. This is especially true of Greek kalamata olives and other imported types.
Love saurkraut and kefir! Eastern European background here, so I grew up with those. My problem is once I start eating kefir I can't stop. 😂 I add a pinch of good quality salt, it makes it taste super nice. I am so glad you are recommending fermented foods Dr Sean! ❤
First health advocate that I have found that includes ferments. Your list is almost identical to mine. I’m waiting for delivery of my sprinting moccasins, then I’m going to try the bands and hopefully start working on loosing the tremendous weight I have put on. I’m on carnivore for about 3 months and feel better than ever. Gave up carbs and that stopped the sugar cravings! Can’t wait to feel healthy again. Want to thank you for all the research information. I’m retired and living on limited resources so this has helped me avoid depending on the medical community. Really don’t know who to trust with my health except myself. Wish me luck. Happy sprinting🎉
Hey Dr. Sean, fantastic insights on the power of fermentation! Learned the hard way over a decade ago about the crucial difference live ferments make. Pasteurization, while useful for some purposes, unfortunately zaps the beneficial bacteria we're after. For those venturing into store-bought ferments, a pro tip: aim for selections from the refrigerated section. This is often a good indicator that it's not been pasteurized, preserving the live cultures. Making your own is top-notch, but when buying, refrigerated is the way to go for those live benefits!
great info! I just started fermenting. It seems like this is how all food was saved many years ago. I have mine on shelves in my basement and it doesn't go bad. amazing!
Thank you! Moving into this new way of eating and learning patience. Your information is chock full of great advice and science! Getting my fermented foods today!
@@taplubambhos2869 it can be if you like plain kefir. It's not going to taste like the cream you're used to. But I like plain kefir tangy taste so it doesn't bother me. You can add a touch of vanilla or cinnamon too if you like flavored coffee. I use cinnamon pretty regularly for the blood sugar benefits.
Cold coffee smoothie with goat milk kefir...RIGHT! I'll try that! But a hot coffee in the winter is preferred! Maybe some coca powder would make thar palatable if warmed.
I'm so glad you showed actual products. Though I wish you would show the labels/ingredients also. One thing that was not mentioned is that fermenting (salted veggies at room temp) versus pickling (vinegar) are commonly confused. They are dramatically different and with specific health benefits.
Sean, you might like to add Red Boat fish sauce to your lineup of fermented condiments. It consists only of anchovies and salt, slow fermented in wooden barrels according to an old Vietnamese recipe.
@john99776, I appreciated your suggestion about fish sauce. I couldn’t find red boat so far, but it looks like blue dragon will suffice in the meantime. Pretty decent ingredients.
Just found your channel through Dr Berry, and as a Minnesotan, I'm super happy to see your practice is here! I make fermented sauerkraut, but had no idea there were so many other things I could try.
I have ben unsure if fermented foods were great in a Carnivor diet I am very new actually a matter of weeks in this dier I make a lot of fermented foods I am now glad I can consume Thanks Dr for this information
Well thank molly. I’ll corroborate your comment about it being hard earned. Thousands of nights waking up early to read studies while still dark out without compensation in addition to years of noncompensates research. Still some complain when I now try to also figure out a way to get some compensation and just want it all free. It’s a tough world out there sometimes. 🙏
Thank you! Thank you! Thank you!!! Learned and have eaten ferments for a long time. All my friends and family said ewwwww! Then stopped and am now "Carnie" eating for a little over 6 months!!! Iv'e shared it already twice!Thank you for this video!
After being carnivore for about 5 months Dr. OMara has inspired me to get back to them. I ran a class in my town for people and taught them all about fermentation. Many people would tell me later how fermenting helped them. I was NOOOOO veggie but I will eat some ferments now to my benefit I am sure.
Absolutely true on the hemroids. Haven't had a problem since about day 4 on carnivore. Now that's a PITA I am happy to be rid if😂 Week 8 and loving carnivore. Started sprinting last week. Starting slow at 76. It takes time for the brain to stop feeling the bruising.
Running slow for the first 5 minutes or so before you sprint..in order to avoid quadricep pain and injury. In my experience, I can now sprint from a standing position. But at first, man I had some muscle pain.
Thanks Dr Sean, me and my wife used to consume ferments while on keto, we are trying carnivore over 4 months now, we watch your stuff, and I'm 60 too. I work in construction so I have to be fit, were going to add ferments back and see what happens.
I’ve just started adding fermentation to my diet after reading Dr Davis’ book”Super Gut”, adding his Super Sibo yogurt, Martha Carlin’s Sugar Shift yogurt and Lifeway Kerfir. In your slides it looked like you are using Kalona Kerfir, I love their full fat whipping cream so I will look for their Kerfir too. Thank you for sharing this wonderful information.
I had a lot of problems With my gut, 6 months nothing helped me. Sibo yoghurt helps me in 3-5 days. Also mycosis disappear 👍I was so happy 😊 Now I take Every day 50-100ml
Good evening Dr. & thank you for all the information you provide! Do you ferment any products yourself or do you stick strictly with store bought & if you do ferment at home, that might be a good topic for a future video…how to properly and safely ferment at home. Again, thank you for all you do.
It's not easy to make a good quality video on how to ferment different fruits and veggies. Many good ones are already done. I would say it's better to just use a search engine or browse youtube videos...
@@PaSaRyuMrPhoenix I agree with @MrLitolis. Those fermenting RUclipsrs concentrate on that topic, therefore their videos end up being highly qualitative.
@@PaSaRyuMrPhoenix, I think what they meant to say is 'it's not easy to make ONE good quality video', it's a subject that requires more dedication than that
Great video, finally a carnivore who is addressing microbiome. Dr. William Davies just wrote a book The Super Gut he is brilliant and would be a great guest to have on your channel.😀
I've been thinking about adding ferments to my carnivore. I love them and used to make them all the time. Donna Schwenk is a great resource. @Cultured Food Life."
It's so refreshing to hear dietary discussion without being obsessed about rigid diet types. If anything, just a bit of variety can go a long ways. Dr. Natasha Campbell McBride of the GAPS diet states "plants are for cleansing and meat is for nutrition." My last batch of red cabbage sauerkraut turned out amazing. I emulsify butter into my coffee but I'll have to try the heavy cream again. I find up to half a stick of butter tastes amazing but I usually do a third.
@@mariabyrne1954have you read the science or any studies on it or just listened to RUclips? You can find people on RUclips who say Australia isn't real, take what you hear and then dig into the research/science as best you can. RUclips is a good starting point, but by no means a place to make personal health decisions on. And "weight loss advice" is a dime a dozen. If you get healthy, the weight loss will follow.
@@mariabyrne1954I’ve been drinking bullet coffee for a year now. Full tablespoon of Irish butter. I’ve lost weight. I’m not strict carnivore, either. Everyone is different. Try it and if you start putting on weight just stop. You don’t know those YTubers’ physiologies and lifestyles.
I make my own kefir using raw milk and sauerkraut using just cabbage and salt. I have seen videos of fermenting fruits and veggies using sugar. I’d like to hear your take on that. Thank you Dr. O’Mara.
Hi Dr Sean, I have been on the mega health seeker journey for my adult life. I had been dairy carnivore for 6 months but ran into problems with leg cramps and constipation. I went back to my learnings about fermented foods and have been adding yoghurt, kefir, fermented grain drink (Grainfields), home made sauerkraut with a variety of fruits and vegies mix. I am feeling better. I really agree with your approach to optimum nourishment. Great to find someone else who is eating similar to what I found to be working for me.
Woooow! This is GREAT news! I've been eating homemade Kimchi for years & thought I couldn't eat it anymore due to going carnivore plus, avoiding Oxalates. I'll be going to Market for ingredients tomorrow! Thank you!
@@JonnyBoy, sounds delicious-especially with a little Swiss cheese added and maybe some mustard, or, for a Reuben flavor, a carnivore Thousand Island dressing. 😋
Give Segediner Goulash a try! It's an hungarian recipe, very easy. Roast 2 pounds of diced beef in a pot with one onion, add a teaspoon of red pepper powder, mix it for a minute and now add two cups of sauerkraut and two cups of water, salt and 2-3 laurel leafs. Simmer for about 1 hour, until the beef is tender. It's more like a stew, not a soup. And on the plate add some(one tablespoon) sour cream. That's it!
Love your approch to a healthy diet. I've just started fermentation. I love it! Totally agree with the all or nothing diet is detrimental in the long run.
Thanks so much for the info! Yes I'm trying to balance the carnivore and figure out the veggies that are good. I like dairy also, and I do feel like ferments help them all work better in your gut. I've been struggling trying to lose weight, and have MS, so hopefully being more consistent with the carnivore and ferments will help with continued healing process, and drop some of those pounds...🙏🏽💜😍
Plenty of home ferment recipes--with very little start up ingredients: keifer, kombucha, kvass (fermented berry juices), yogurt, sauerkraut, kimchi, hot sauces/tobascos, apple cider vinegar. Just try even one home ferment recipe!!!
Thank you for this information. I am going to reintroduce some fermented foods back into my diet. I tend to have digestive issues and hope to get my gut healthy. I don’t mind the taste of plain kefir but adding a bit of coffee sounds like a treat. Is homemade sauerkraut made in a stone crock considered true fermented food. I was making it before I went carnivore back in January. My hashimottos is slowly improving but the autoimmune disease in my inner ear got better in a few weeks of starting carnivore. My inflamed colon has also improved. Thank you for this channel and the support you provide.
Start slowly adding back in ferments. You need to get colonized first with the microbes to maximize benefits. And yes stone crock produced sauerkraut is fermented.
Added just a teaspoon of sauerkraut to my pork chop meal today😊 tasted really good but starting slow, also had half a cup of Kefir as an afternoon snack!!! Thanx for all your great info Dr Shawn
Have been drinking a decaffeinated goat milk Kefir iced smoothie. I do have a bit of coconut water in it. No sweetener needed. This is a nice way to hydrate.
Love this. I love fruits, I am glad to be able to add the fermented version. I just started carnivore and I am struggling with the fact that God gave us all these beautiful and colorful fruits and veggies but they go to waist if we are all carnivores_ this content makes more sense to me . Thanks
Like the news as I always drink my milk kefir with the 95% dark chocolate as my desert after lunch. So now the enhanced polyphenols is extra benefit on top of lowered oxalate absorption as a result of drinking kefir milk with chocolate consumption.
I'd like to hear your thoughts on anaerobic fermentation without yeast or starter culture. From what I've learned Anaerobic fermentation using devices like the probiotic jar with only water and salt to ferment foods is the way to go.
Thank you for your interesting question. When it comes to your microbiome I guide my client patients to acquire “Noah’s Ark” of small amounts of diversity. A variety of fermentation is key rather than just one way, one medium, same conditions. Fermentation formerly happened in animals skins with the former animal contributing microbes they acquired in their life while previously alive and “stored”/remaining in their hide. Mix it up. We humans love one approach to eating, fermenting, exercise but Nature: variety and dynamic change. Hope that helps.
I love the this. I grew up eating barely any sugar because my mother grew up in Japan till post WW2. She was Korean. So I grew up eating kimchis. And never got sick as a kid. Never missed school. I went carnivore 2 months ago and omg 40 yrs of sinus congestion and dripping disappeared in a week. So many health issues went away in 2 weeks. IBS went away in 2 days. Eye floaters almost gone. Skin tags disappearing. Psoriases all gone. Weight loss is slow but it’s going down. I’m losing inches much faster than the weight. My hair is growing in. Body joint pain going way down. But I’m so happy to be able to eat kimchi again. Fermented cucumber and cabbage kimchi. Yeah! I love fermented mustard green kimchi. Chive kimchi. Sauerkraut not as much but yeah! I’m not sure about fermented fruit though. lol oh and anxiety and depression ended in 2 weeks. I had mild depression but lots of anxiety. ADHD improved. I’m so calm now.
Hi Dr. O'Mara. Have you heard of L. Reuteri bacteria and it's benefits? Would be great to hear your thoughts on specific strains of bacteria such as this - and if you strive to consume any specific strains?
The children and I made a decision at Christmas. The two have been playing sports since they were 4 years old. I, on the other hand, hardly or not at all since Covid. Unfortunately, we still had an excessive consumption of chocolate. Thank goodness all three of us are slim despite all the sweet stuff. So at Christmas the kids had the idea that we should completely leave out the chocolates, cakes etc. in the New Year. We only eat sweets on birthdays. We don't bake anything at home anymore either. We want to try to last a year and of course beyond that. As for fermented food, as a southerner I grew up with it. My favourite food was fermented tomatoes. When I think about it, I get hungry again. Unfortunately, I injured myself at Christmas and can't do what I would like. And as a single mom it's not that easy, BUT as soon as I'm feeling better, I'll delve deeper into the subject and try to ferment some vegetables. Thanks Doc. 🙏🏼
Thanks you for your comment and sharing about fermented tomatoes. Fermenting your own foods is really awesome and wish you well. There are lots of great videos on fermenting on RUclips. Also try to Celebrate birthdays with Tomahawk steaks or Chilean Sea Bass. Those sweets are nothing I associate with grateful living. It’s just a really really really bad tradition if you think about it.
This recipe for fermented ketchup with Chinese 5 spice is wonderful! In a glass container mix 3 c tomato paste, 1/4 cup of whey from yogurt, ( I make and strain mine), 1 tsp salt, 1/2 c real maple syrup,1/4 t cayenne pepper, 3 cloves mashed garlic, 1/2 cup of a good real fermented fish sauce without a bunch of additives, 1/2 tsp Chinese five spice. Mix, leave at room temp lightly covered 2 days to ferment, then refrigerate in a quart jar. Inspired by Nourishing Traditions cookbook recipe. The maple syrup sugar is fermented by the process. You do not taste the fish sauce. Thank you Dr. Sean for the amazing content about adding fermented foods.
I have had my theory that if a cow can ferment plant materials internally, some plant foods could be fermented externally before consumption. If a plant food is full of beneficial bacteria is it still a plant food, or is it part animal food?
I have done this for years. I eat a whole lemon, peel and all. I zest it, squeeze it, make leon juice to put in my water all day long. I keep the rhine in a glass pour water over it I refresh. I put it in the frig for cold latervI leave out to ferment. I can do this a 2nd day also as I eat a lemon a day. If it is 2 days skin is especially soft. I can then zip it down with a immersion blender, drink it down as is or eat the soft rhine as is. When the lemoness is just about gone, I put full fat sour cream in it making it a puddinish...very cold it is good. I used to use all kinds of stevia sweetners ( wonder brand english toffee is great. But anymore I just like all the nuances of the flavor. Be mindful to brush and floss and rinse your mouth with plane water often so teeth do not get sensitive from lemon acid.
I've been adding to my coffee (and have no problem driving): fresh ground pepper, turmeric, Celeon cinnamon, organic black cacao, heavy cream... Try adding turmeric with the pepper...
Some thoughts. Carnivore for three years this month and I have been craving Kim chi for the last six months. I can attest to carbs not being "essential", but could they be beneficial? Maybe in very small amounts. One problem is that after fifty years eating carbs I became a carb addict and trying to add back veggies, even fermented ones can be a slippery slope back to the addiction. I'll need to be extremely vigilant. When I was vegan/plant based I would make my own Kim chi at home. No reason to ever buy it when you can DIY and know what the ingredients are. Lastly, I was going to go for a hike today, but wound up just doing a combination of walking and sprinting. I also shower outdoors in cold water several times a week.
I am nervous about adding fermented veggies because of the "slippery slope" as well. I have done so well making it a rule to only eat carnivore, so adding this might knock me off the wagon!
I've decided not to eat vegetables. I may try some kefir, but until I see more evidence that any of it is beneficial I'm sticking with animal based foods only.
On day 81 of carnivore, added sauerkraut and kimchi on day 76. Checked by glucose, no effect. Feeling good, going to keep doing it. Plus, it's delicious with my steak
Ugh! I few months ago Eden fermented sourkraut showed up at my store. I've been eating it daily, and was so proud. It's sold on the shelf 😞. Dang it! Ok, back to the hunt. Thank you for this video, so very helpful!
I put the question to the Artificial Intelligence program known as ChatGPT. Does heavy whipping cream contain whey or casein ? Heavy whipping cream, also known simply as whipping cream, is a dairy product that primarily consists of the fat content of milk. It is used in various culinary applications to add richness and creaminess to dishes. Heavy whipping cream is not a significant source of whey or casein proteins because it contains very little protein overall. Whey and casein are proteins found in the liquid portion (whey) and the solid curd (casein) of milk, respectively. When cream is separated from milk, as is the case with heavy whipping cream, the majority of the proteins, including whey and casein, are left behind in the milk. What remains in heavy whipping cream is mostly the milk fat. So, heavy whipping cream is primarily composed of milk fat and contains very little to no whey or casein proteins. If you are looking for a source of these proteins, you would typically need to consider other dairy products like milk, yogurt, or cheese.
Well thank you…it’s defo my nature ha. Prospective clients interested in working with me one on one and with my coaches submit a contact form from my website: .DrSeanOMara.com
Thank you for covering this Dr O’Mara, I am not doing well with kefir so taking a pause probably because I was pushing grain growth, I will try again with raw dairy.
Some of use can't digest casein nor the lactose. I can do a tiny goat kefir - well I think... I prob shouldn't do that often either. And I heard raw still doesn't work for some.
As someone who is “lactose intolerant,” I noticed that I actually do BETTER with Goat’s milk over Goat Kefir …. BUT then…. I do better with Cow’s Kefir over Cow’s milk. So goat milk and cow kefir works for me oddly 🫤
love the videos doc, one thing that you might pick up which I will suggest is experimentation with carmel, caramel, particularly carmel sauce. I've found that carmel obviously will go good as a flavor for coffee, but also with fruit juice and tea mixtures that I try what happens is a little carmel will bridge flavors which otherwise will be too distinct. now, the important benefits from carmel is that if it's made well there's molasses, which has a good amount of minerals and antioxidants from the carmelization, but also vanilin which I've noticed gives a good amount of peace to my body like whenever I've tried using vanilla. a carmel sauce will likely also serve slightly as an adjunct to creamer and obviously also to help sweeten whatever you put it in.
My favorite carnivore physician because I grew up with parents that only fed us grass fed grass finished beef fortunately, and my mother was Polish, American, and everything in our refrigerator was fermented. My parents were married 69 years and both lived to age 94. I hope everybody listens to what you have to say because I lived it in my childhood and I lived it now and I feel fantastic 100% of the time.❤
👊👊
That sounds awesome. What did your meals look like?
Dziendobry
Yes we eat off our farm, raise beef,lamb, goat, chicken, pork, eggs all home grown. We are only pushing 70. Youngsters. We are so well, compared to most of our friends our age.
@@DrSeanOMara? Just starting at 60yo, female. Is weight the best way to track progress if I can't do the MRIs?
Animals are food and plants are medicine. I’m with you on that. And I believe in fermented foods.
Thank you Dr. Sean,
I have been doing meat with sauerkraut for 3 months. 65lbs down as of today!! Thank you Sean!!!!
Whenever I read of such a dramatic loss, it’s always a male. :(. Good for you!😊
Thank you Dr Sean im 89 years and just started on a Kombucha drink and Kimchi with Turmeric kept in the fridge as you tell us i was a type 2 diabetic A1c of 7.8 now through fasting with 20g carbs daily my A1c is in the high 4s so im learning all the time ,Thank you for all your valued advice and your teaching videos i value everyone God bless and keep safe Sir.
Really great David.
Kombucha might not be the best choice. Studies have shown store bought kombucha can have over 3% alcohol and home brew typically has 3% or higher. Some store tested kombuchas can be below 1% but there is no way to tell.
I love this information. I haven't added fermented foods yet. I'm a little skeptical and nervous about it - so, appreciate what you are sharing. I am 55yo & just hit my ONE YEAR anniversary as purely carnivore! It has absolutely changed my life (no more SIBO, IBS-D, depression, hormonal imbalances, fatigue, insomnia, apathy and so much more!) My husband joined me and now he is experiencing the benefits and our marriage has transformed! I am so thankful for discovering this WOE and am SO thankful for doctors like YOU who have courageously paved the way with your information.
I agree with you and am also scared of adding fruits and veggies. I only 4 months in and the carnivore diet has been a miracle for me. I want to wait until I reach my goal before starting to add in other foods, but am very intrigued by the fermented fruit idea.
I added ACV and Sauerkraut to my carnivore diet because I wasn’t thriving. Meals felt poorly digested, energy wasn’t what I hoped and inflammation was slow to reduce. It was a serious game changer in days. I’m only sorry I waited so long.
@@Mrs.UnRefinedTrends thank you for sharing this!
Don’t add in fruits or veggies unless fermented. Some can get away with it but others fail and sometime fail hard.
Try making your own.
Hi Dr. O’Mara. A few months ago I had gotten heavily into fermenting my own vegetables and eating it with my carnivore diet. I wasn’t sure it was the right thing to do , but I started craving fermented things And decided just to go for it. I stopped doing it but after seeing your video, I’m going to start up again. It’s super easy to make your own ferments and can create your own vegetable blends. The ferments found in stores can be sort of pricey plus like you said are exposed to light. I use Body Ecology cultures which contain L. Plantarum or sometimes just sea salt.
yt ch Mary's nest has good videos on making raw sauerkraut and fermented veggies.
Super nice!
I'd love to see how you make your ferments!! 😊
Just subscribed, just in case you decide to share!
Where fo you get your fermenting bacteria please. Havebyou tried to ferment kerfer water. I want to do that also. I wasnwhole food plant based vegan for 10 years before going carnivoure at next day's OMAD. From first swallow of meat, I knew something was happening. It triggered a full body XENOBIOTIC OBSENEGENS fat rendering of all lipids and the bounty of toxins they contained. I went from a size 22 to a 2-4 in five ish days. It shrunk all the visceral fat around all my organs soooo rapidly it left them all severely compression bruised. Massive chelation of long time fluoride and mercury returned my mental acumen, short /learn term memory abilities and and al kind of nuances of decernment. I have access now to linear thinking and nonlinear have impulse control issues which also are completely gone as well as the severe ADDHA which got worse with the increased exposures to fluorides. Amazingly I now know definetely flouride bioaccumulation causes a whole host of syndrome's, maladies and diseases. Metabolic syndrome thyroid and all kinds of glycogen blood sugar issues. I havenhad a sudden return of vocabulary and what is more spelling has returned.
We all need to rethink having flouride in everything...air/water/ meds/foods. Clean up your diet and your food scources. Food is truely medicine.
What's your favorite ferment right now? I am always on the lookout for some new tasty ones. Thank you.
Don't use Bragg's Apple Cider Vinegar anymore. Katy Perry and Orlando Bloom bought it and now they use Bill Gates apples which are gmo.
Agreed 💯. Fairchild is the only brand I'm seeing now to buy
I’ve got some old bottles in cupboard, any idea how long ago?
@@barblacy619 you should be able to look it up online and see when they bought it
He owns Apeel as well, guessing they use Apeel coated apples
@@barblacy619 I don't know for sure. When I read about it I used mine for cleaning
I always check to see if the pickled goods have any vinegar listed in the ingredients, if so, they really aren't fermented. I've also been making olive tapenade with fermented table olives, capers and anchovies to enhance my meat flavorings! Thanks for bringing the importance of ferments to the carnivore diet, Dr. Shawn!
This sounds amazing! Where do you get fermented olives? Do you have a recipe ?
Actually, most of the olives you find on a good olive bar at the grocery are naturally fermented. I'm not sure about the ones in bottles as they may have vinegar instead of salt. This is especially true of Greek kalamata olives and other imported types.
@@garyglynn9945 Oh! interesting. It seemed that the olives in the olive bar at whole foods all had bad oils in them.. but i'll look again. Thank you
Yes, I just Posted this. Bubbies brand, which he showed, has vinegar listed in the ingredients!
I believe there are two types of Bubbies. You have to get the refrigerated one for fermented? @@michaelhaire428
DR Sean, do you have any videos on recipes for making and using fermented fruit and veggies?
Tons of those on every language possible on RUclips
Love saurkraut and kefir! Eastern European background here, so I grew up with those. My problem is once I start eating kefir I can't stop. 😂 I add a pinch of good quality salt, it makes it taste super nice.
I am so glad you are recommending fermented foods Dr Sean! ❤
Likewise 🤪
I have a hard time moderating kefir
@@dixonhouse I know, same here 🥴😀
I've just started making my own kefirs and fermented foods. How much kefir is safe to drink per day? I love making drinking kefir too.
First health advocate that I have found that includes ferments. Your list is almost identical to mine. I’m waiting for delivery of my sprinting moccasins, then I’m going to try the bands and hopefully start working on loosing the tremendous weight I have put on. I’m on carnivore for about 3 months and feel better than ever. Gave up carbs and that stopped the sugar cravings! Can’t wait to feel healthy again. Want to thank you for all the research information. I’m retired and living on limited resources so this has helped me avoid depending on the medical community. Really don’t know who to trust with my health except myself. Wish me luck. Happy sprinting🎉
Now you're using your brain.
We ought never need to depend on modern medicine for a life.
Hi Jan! Keep following Dr Sean; he is fabulous! We’re all cheering for you in your keto journey to better and great health!!! 👍🏼🤠
Hey Dr. Sean, fantastic insights on the power of fermentation! Learned the hard way over a decade ago about the crucial difference live ferments make. Pasteurization, while useful for some purposes, unfortunately zaps the beneficial bacteria we're after. For those venturing into store-bought ferments, a pro tip: aim for selections from the refrigerated section. This is often a good indicator that it's not been pasteurized, preserving the live cultures. Making your own is top-notch, but when buying, refrigerated is the way to go for those live benefits!
I’m blessed with a local butcher who makes barrel kraut salt only. Locally produced 💛
The SCD diet for UC and Chrohns advocates 24 hour yogurt. The milk or cream is fermented so long there is no lactose/milk sugars left!
I’m so glad I found this. I just randomly had this thought this morning to add fermented veggies. I love Drs who can also be free thinkers.
great info! I just started fermenting. It seems like this is how all food was saved many years ago. I have mine on shelves in my basement and it doesn't go bad. amazing!
Thank you! Moving into this new way of eating and learning patience. Your information is chock full of great advice and science! Getting my fermented foods today!
I make my own kefir and kefir in iced coffee is the bomb. Love it! ❤😂 I call them coffee smoothies. 😅 No sugar needed. Lol😂
Really? I have been looking for a cream substitute for my hot coffee that tastes as good as cream, any ideas
@@taplubambhos2869 it can be if you like plain kefir. It's not going to taste like the cream you're used to. But I like plain kefir tangy taste so it doesn't bother me. You can add a touch of vanilla or cinnamon too if you like flavored coffee. I use cinnamon pretty regularly for the blood sugar benefits.
But this only works in cold coffee, correct? Hot liquid would kill the beneficial bacteria effects?
@@kayeszymanski6945 cofeee should anyway be had warm. Not cold
Cold coffee smoothie with goat milk kefir...RIGHT! I'll try that! But a hot coffee in the winter is preferred! Maybe some coca powder would make thar palatable if warmed.
I'm so glad you showed actual products. Though I wish you would show the labels/ingredients also. One thing that was not mentioned is that fermenting (salted veggies at room temp) versus pickling (vinegar) are commonly confused. They are dramatically different and with specific health benefits.
Sean, you might like to add Red Boat fish sauce to your lineup of fermented condiments. It consists only of anchovies and salt, slow fermented in wooden barrels according to an old Vietnamese recipe.
Love Red Boat! Fish sauce in general 😍
@@everythingisaworkinprogres5729 I also like Coconut Aminos.
Oh yes, that is a great fish sauce. I use that as well.
@john99776, I appreciated your suggestion about fish sauce. I couldn’t find red boat so far, but it looks like blue dragon will suffice in the meantime. Pretty decent ingredients.
Just found your channel through Dr Berry, and as a Minnesotan, I'm super happy to see your practice is here!
I make fermented sauerkraut, but had no idea there were so many other things I could try.
I have ben unsure if fermented foods were great in a Carnivor diet
I am very new actually a matter of weeks in this dier
I make a lot of fermented foods I am now glad I can consume
Thanks Dr for this information
Eat them as a garnish for microbial value not sustenance or for nutritional benefit.
Thank you for freely sharing your hard-earned knowledge!
Well thank molly. I’ll corroborate your comment about it being hard earned. Thousands of nights waking up early to read studies while still dark out without compensation in addition to years of noncompensates research. Still some complain when I now try to also figure out a way to get some compensation and just want it all free. It’s a tough world out there sometimes. 🙏
Great content Dr Sean. Cats are carnivore but often chew on grass for medicinal effects. I like your open minded approach to health
Your hint about reaching to the back to purchase the products that have not been exposed to all that light is so much appreciated! 👍🏻
Thank you! Thank you! Thank you!!! Learned and have eaten ferments for a long time. All my friends and family said ewwwww! Then stopped and am now "Carnie" eating for a little over 6 months!!! Iv'e shared it already twice!Thank you for this video!
Totally cool ... LOVE all your insight, expertise, pragmatic style, facts, clean & simple. I am sharing for sure. THANKS!
I had kvass for the first time today. Never liked beets or beet juice, but I really like Kvass! Thank you Dr. Sean for being a wonderful influencer!
After being carnivore for about 5 months Dr. OMara has inspired me to get back to them. I ran a class in my town for people and taught them all about fermentation. Many people would tell me later how fermenting helped them. I was NOOOOO veggie but I will eat some ferments now to my benefit I am sure.
Hello Dr O’Mara!! Great video! Thank you for teaching us great health practices! Meats and microbes!! A tablespoon goes a long way!!!! ❤❤❤👍🏼🤠
Absolutely true on the hemroids. Haven't had a problem since about day 4 on carnivore. Now that's a PITA I am happy to be rid if😂 Week 8 and loving carnivore. Started sprinting last week. Starting slow at 76. It takes time for the brain to stop feeling the bruising.
Running slow for the first 5 minutes or so before you sprint..in order to avoid quadricep pain and injury.
In my experience, I can now sprint from a standing position. But at first, man I had some muscle pain.
Thanks Dr Sean, me and my wife used to consume ferments while on keto, we are trying carnivore over 4 months now, we watch your stuff, and I'm 60 too. I work in construction so I have to be fit, were going to add ferments back and see what happens.
S. Pellegrino water has floride in it. In case anyone didn't know this.
Oh no! I recently started drinking Pelligrino. Are there any safe sparkling water brands?
@@aliciasalvato3261I have looked into it. I drink filtered well water.
I’ve just started adding fermentation to my diet after reading Dr Davis’ book”Super Gut”, adding his Super Sibo yogurt, Martha Carlin’s Sugar Shift yogurt and Lifeway Kerfir. In your slides it looked like you are using Kalona Kerfir, I love their full fat whipping cream so I will look for their Kerfir too. Thank you for sharing this wonderful information.
I had a lot of problems With my gut, 6 months nothing helped me. Sibo yoghurt helps me in 3-5 days. Also mycosis disappear 👍I was so happy 😊
Now I take Every day 50-100ml
This makes a lot of sense. This is how my grandparents ate. I love carnivore and adding fermented fruits and veggies is just plain awesome.
Good evening Dr. & thank you for all the information you provide! Do you ferment any products yourself or do you stick strictly with store bought & if you do ferment at home, that might be a good topic for a future video…how to properly and safely ferment at home. Again, thank you for all you do.
It's not easy to make a good quality video on how to ferment different fruits and veggies. Many good ones are already done. I would say it's better to just use a search engine or browse youtube videos...
f0000000
@@Santu2409 so if it’s difficult to make good quality videos on this topic, why search RUclips for said videos?
@@PaSaRyuMrPhoenix I agree with @MrLitolis. Those fermenting RUclipsrs concentrate on that topic, therefore their videos end up being highly qualitative.
@@PaSaRyuMrPhoenix, I think what they meant to say is 'it's not easy to make ONE good quality video', it's a subject that requires more dedication than that
Great video, finally a carnivore who is addressing microbiome. Dr. William Davies just wrote a book
The Super Gut he is brilliant and would be a great guest to have on your channel.😀
I love fermenting beets and carrots. Haven’t done it in a while. Gonna get my jars out
for my coffee, I use Kalona cream and sometimes use lactose free half half mixed in ( Organic valley I think)
I've been thinking about adding ferments to my carnivore. I love them and used to make them all the time. Donna Schwenk is a great resource. @Cultured Food Life."
It's so refreshing to hear dietary discussion without being obsessed about rigid diet types.
If anything, just a bit of variety can go a long ways.
Dr. Natasha Campbell McBride of the GAPS diet states "plants are for cleansing and meat is for nutrition."
My last batch of red cabbage sauerkraut turned out amazing.
I emulsify butter into my coffee but I'll have to try the heavy cream again. I find up to half a stick of butter tastes amazing but I usually do a third.
Thanks for sharing your thoughts here….much appreciated.
I've listened to other RUclips ers and they say it's madness putting butter in coffee especially if you want to lose weight
@@mariabyrne1954have you read the science or any studies on it or just listened to RUclips? You can find people on RUclips who say Australia isn't real, take what you hear and then dig into the research/science as best you can. RUclips is a good starting point, but by no means a place to make personal health decisions on.
And "weight loss advice" is a dime a dozen. If you get healthy, the weight loss will follow.
@@mariabyrne1954I’ve been drinking bullet coffee for a year now. Full tablespoon of Irish butter. I’ve lost weight. I’m not strict carnivore, either. Everyone is different. Try it and if you start putting on weight just stop. You don’t know those YTubers’ physiologies and lifestyles.
@@mariabyrne1954I was using heavy whipping cream in my coffee and I had stalls in weight loss so I have been using butter and haven’t had that issue.
I make my own kefir using raw milk and sauerkraut using just cabbage and salt. I have seen videos of fermenting fruits and veggies using sugar. I’d like to hear your take on that. Thank you Dr. O’Mara.
I've been doing the same. So easy!
I am a purist so not into accelerating fermentation with sugar. There is enough carbs in fruit/vegetables & dairy already.
@@DrSeanOMara so is it alright to consume a naturally sweet fruit like pineapple that has been fermented naturally with salt without any added sugar?
@@DrSeanOMara you can use inulin fiber to feed the microbes when culturing your own, no sugar needed at all.
I tried making my own sourkraut and it ended up way too salty. Then I didn't trust it and ended up tossing it 😮
You have inspired me to try out ferments…. thanks, Dr. Sean!
Let’s Go!
Best thing in coffee is grass fed butter…yummy. I always use my frother and it is amazing!!
I do the same, it’s lovely!
Hi Dr Sean, I have been on the mega health seeker journey for my adult life. I had been dairy carnivore for 6 months but ran into problems with leg cramps and constipation. I went back to my learnings about fermented foods and have been adding yoghurt, kefir, fermented grain drink (Grainfields), home made sauerkraut with a variety of fruits and vegies mix. I am feeling better. I really agree with your approach to optimum nourishment. Great to find someone else who is eating similar to what I found to be working for me.
Woooow! This is GREAT news! I've been eating homemade Kimchi for years & thought I couldn't eat it anymore due to going carnivore plus, avoiding Oxalates. I'll be going to Market for ingredients tomorrow! Thank you!
Have been loving fresh fermented sauerkraut with beef!!
@@JonnyBoy, sounds delicious-especially with a little Swiss cheese added and maybe some mustard, or, for a Reuben flavor, a carnivore Thousand Island dressing. 😋
Give Segediner Goulash a try!
It's an hungarian recipe, very easy.
Roast 2 pounds of diced beef in a pot with one onion, add a teaspoon of red pepper powder, mix it for a minute and now add two cups of sauerkraut and two cups of water, salt and 2-3 laurel leafs. Simmer for about 1 hour, until the beef is tender.
It's more like a stew, not a soup. And on the plate add some(one tablespoon) sour cream. That's it!
@@viorica123 sounds really tasty!!
@@PeaceIsYeshua great suggestions! Thanks!
@@SilverJ56
You’re very welcome! 😊
I think one way to know that the microbes in a fermented product are still active is that some CO2 gas escapes from the jar each time you open it.
Yes and when you ferment it for 3-5 days, make sure the lid is very very loose. And only close it before u place in the frig.
Love your approch to a healthy diet. I've just started fermentation. I love it! Totally agree with the all or nothing diet is detrimental in the long run.
Thanks so much for the info! Yes I'm trying to balance the carnivore and figure out the veggies that are good. I like dairy also, and I do feel like ferments help them all work better in your gut. I've been struggling trying to lose weight, and have MS, so hopefully being more consistent with the carnivore and ferments will help with continued healing process, and drop some of those pounds...🙏🏽💜😍
My two clients with MS are almost symptom free entirely and lesions reversing. Consider working with me if you are motivated.
@@DrSeanOMara Yes I would love to work with you, and learn how to get the best ferments balanced with carnivore. How do I get in touch with you?
Plenty of home ferment recipes--with very little start up ingredients: keifer, kombucha, kvass (fermented berry juices), yogurt, sauerkraut, kimchi, hot sauces/tobascos, apple cider vinegar. Just try even one home ferment recipe!!!
Hey where do I find these specific recipes you're talking about ?
Thank You
@@cindywarren1793 hey Cindy, you can search for on RUclips or even Google the recipes :) I haven't started a how-to channel yet 😮
You should do an interview with The Sprint Project. It would really help people get started! Its a fantastic channel all about sprinting.
Thank you so very much for sharing this information
Thank you for this information. I am going to reintroduce some fermented foods back into my diet. I tend to have digestive issues and hope to get my gut healthy. I don’t mind the taste of plain kefir but adding a bit of coffee sounds like a treat. Is homemade sauerkraut made in a stone crock considered true fermented food. I was making it before I went carnivore back in January. My hashimottos is slowly improving but the autoimmune disease in my inner ear got better in a few weeks of starting carnivore. My inflamed colon has also improved. Thank you for this channel and the support you provide.
Start slowly adding back in ferments. You need to get colonized first with the microbes to maximize benefits. And yes stone crock produced sauerkraut is fermented.
Are you doing fermented dairy? So many say no dairy for hashis but I’m wondering about kefir.
Added just a teaspoon of sauerkraut to my pork chop meal today😊 tasted really good but starting slow, also had half a cup of Kefir as an afternoon snack!!! Thanx for all your great info Dr Shawn
Have been drinking a decaffeinated goat milk Kefir iced smoothie. I do have a bit of coconut water in it. No sweetener needed. This is a nice way to hydrate.
Love this. I love fruits, I am glad to be able to add the fermented version. I just started carnivore and I am struggling with the fact that God gave us all these beautiful and colorful fruits and veggies but they go to waist if we are all carnivores_ this content makes more sense to me . Thanks
Thank you for sharing this information with us, Dr. Sean Omara🙏👍😊
Like the news as I always drink my milk kefir with the 95% dark chocolate as my desert after lunch. So now the enhanced polyphenols is extra benefit on top of lowered oxalate absorption as a result of drinking kefir milk with chocolate consumption.
Thank you.
Thanks for this Dr Sean, great to know!
My pleasure!
I'd like to hear your thoughts on anaerobic fermentation without yeast or starter culture. From what I've learned Anaerobic fermentation using devices like the probiotic jar with only water and salt to ferment foods is the way to go.
Thank you for your interesting question. When it comes to your microbiome I guide my client patients to acquire “Noah’s Ark” of small amounts of diversity. A variety of fermentation is key rather than just one way, one medium, same conditions. Fermentation formerly happened in animals skins with the former animal contributing microbes they acquired in their life while previously alive and “stored”/remaining in their hide. Mix it up. We humans love one approach to eating, fermenting, exercise but Nature: variety and dynamic change. Hope that helps.
Dr Omar I saw one of your videos last week, and I took your advice and some sauerkraut with my ribeye today
Dr Omara that is
So far out of ALL the vegan and carnivore doctors, you are by far my favorite! We have the exact same diet lol
I love the this. I grew up eating barely any sugar because my mother grew up in Japan till post WW2. She was Korean. So I grew up eating kimchis. And never got sick as a kid. Never missed school. I went carnivore 2 months ago and omg 40 yrs of sinus congestion and dripping disappeared in a week. So many health issues went away in 2 weeks. IBS went away in 2 days. Eye floaters almost gone. Skin tags disappearing. Psoriases all gone. Weight loss is slow but it’s going down. I’m losing inches much faster than the weight. My hair is growing in. Body joint pain going way down. But I’m so happy to be able to eat kimchi again. Fermented cucumber and cabbage kimchi. Yeah! I love fermented mustard green kimchi. Chive kimchi. Sauerkraut not as much but yeah! I’m not sure about fermented fruit though. lol oh and anxiety and depression ended in 2 weeks. I had mild depression but lots of anxiety. ADHD improved. I’m so calm now.
Hi Dr. O'Mara. Have you heard of L. Reuteri bacteria and it's benefits?
Would be great to hear your thoughts on specific strains of bacteria such as this - and if you strive to consume any specific strains?
Check out Dr.William Davis
You are so helpful. God Bless you and yours. 🙏🏼
The children and I made a decision at Christmas.
The two have been playing sports since they were 4 years old. I, on the other hand, hardly or not at all since Covid. Unfortunately, we still had an excessive consumption of chocolate. Thank goodness all three of us are slim despite all the sweet stuff. So at Christmas the kids had the idea that we should completely leave out the chocolates, cakes etc. in the New Year. We only eat sweets on birthdays. We don't bake anything at home anymore either. We want to try to last a year and of course beyond that.
As for fermented food, as a southerner I grew up with it. My favourite food was fermented tomatoes. When I think about it, I get hungry again.
Unfortunately, I injured myself at Christmas and can't do what I would like. And as a single mom it's not that easy, BUT as soon as I'm feeling better, I'll delve deeper into the subject and try to ferment some vegetables. Thanks Doc. 🙏🏼
Thanks you for your comment and sharing about fermented tomatoes. Fermenting your own foods is really awesome and wish you well. There are lots of great videos on fermenting on RUclips. Also try to Celebrate birthdays with Tomahawk steaks or Chilean Sea Bass. Those sweets are nothing I associate with grateful living. It’s just a really really really bad tradition if you think about it.
Coincidently, I came across a study yesterday, which stated that fermenting olives increases their polyphenols
Fermenting is Nature’s way of optimizing. Hopefully it catches on more….I am trying to share its benefits.
I ferment pineapple, and I love it ❤
How do you ferment it?
Ooooh! Please share your method / recipe!!!
Thank you 🌈 😊
I always tell people that I prefer my grains and fruits fermented!
Great stuff. Found you through your interview with Dr Berry.
Welcome to my channel.
Grateful for you! Keep up the great work! 🎉
This recipe for fermented ketchup with Chinese 5 spice is wonderful! In a glass container mix 3 c tomato paste, 1/4 cup of whey from yogurt, ( I make and strain mine), 1 tsp salt, 1/2 c real maple syrup,1/4 t cayenne pepper, 3 cloves mashed garlic, 1/2 cup of a good real fermented fish sauce without a bunch of additives, 1/2 tsp Chinese five spice. Mix, leave at room temp lightly covered 2 days to ferment, then refrigerate in a quart jar. Inspired by Nourishing Traditions cookbook recipe. The maple syrup sugar is fermented by the process. You do not taste the fish sauce. Thank you Dr. Sean for the amazing content about adding fermented foods.
Thank you Dr Omara
I have had my theory that if a cow can ferment plant materials internally, some plant foods could be fermented externally before consumption. If a plant food is full of beneficial bacteria is it still a plant food, or is it part animal food?
It's bacteria. So both.
I whip grass fed butter into my coffee, it’s yummy!😊
I have done this for years. I eat a whole lemon, peel and all. I zest it, squeeze it, make leon juice to put in my water all day long. I keep the rhine in a glass pour water over it I refresh. I put it in the frig for cold latervI leave out to ferment. I can do this a 2nd day also as I eat a lemon a day. If it is 2 days skin is especially soft. I can then zip it down with a immersion blender, drink it down as is or eat the soft rhine as is. When the lemoness is just about gone, I put full fat sour cream in it making it a puddinish...very cold it is good. I used to use all kinds of stevia sweetners ( wonder brand english toffee is great. But anymore I just like all the nuances of the flavor. Be mindful to brush and floss and rinse your mouth with plane water often so teeth do not get sensitive from lemon acid.
Excellent. 👍
Thanks for this video Dr O'Mara!
Make sure you get raw unpasteurised sauerkraut. Most sauerkraut in the stores is pasteurised, therefore killing most of the microbes. Thanks Dr Omara.
👊👊👊
@@DrSeanOMara 👊🏻
I've been adding to my coffee (and have no problem driving): fresh ground pepper, turmeric, Celeon cinnamon, organic black cacao, heavy cream... Try adding turmeric with the pepper...
Dr. Sean, can you point me to the information for how you are fermenting your fruits and vegetables? Thanks!
RUclips videos.
I wonder if we could get Kent carnivore to try that out and see EXACTLY what’s digested.
Now you’re speaking my language bro! Love it!
Yep... thanks Doc... another great video
Dr. Sean, I’m so happy you pointed out your spelling error in the list of ferments and gave me such a good laugh! 😂
Some thoughts. Carnivore for three years this month and I have been craving Kim chi for the last six months. I can attest to carbs not being "essential", but could they be beneficial? Maybe in very small amounts. One problem is that after fifty years eating carbs I became a carb addict and trying to add back veggies, even fermented ones can be a slippery slope back to the addiction. I'll need to be extremely vigilant.
When I was vegan/plant based I would make my own Kim chi at home. No reason to ever buy it when you can DIY and know what the ingredients are.
Lastly, I was going to go for a hike today, but wound up just doing a combination of walking and sprinting. I also shower outdoors in cold water several times a week.
I may be mistaken, but I thought Kim Chi was a fermented food…if so, I guess it would fit in with your craving. Good point on the DIY too.
@JKPilot kimchi is fermented 👍
It's basically glorified saurkraut (and delicious). Don't buy it though. -too expensive. Make it. Easy.
I am nervous about adding fermented veggies because of the "slippery slope" as well. I have done so well making it a rule to only eat carnivore, so adding this might knock me off the wagon!
I've decided not to eat vegetables. I may try some kefir, but until I see more evidence that any of it is beneficial I'm sticking with animal based foods only.
Thank you, Dr. Omara
On day 81 of carnivore, added sauerkraut and kimchi on day 76. Checked by glucose, no effect. Feeling good, going to keep doing it. Plus, it's delicious with my steak
Ugh! I few months ago Eden fermented sourkraut showed up at my store. I've been eating it daily, and was so proud. It's sold on the shelf 😞. Dang it! Ok, back to the hunt. Thank you for this video, so very helpful!
I put the question to the Artificial Intelligence program known as ChatGPT.
Does heavy whipping cream contain whey or casein ?
Heavy whipping cream, also known simply as whipping cream, is a dairy product that primarily consists of the fat content of milk. It is used in various culinary applications to add richness and creaminess to dishes. Heavy whipping cream is not a significant source of whey or casein proteins because it contains very little protein overall.
Whey and casein are proteins found in the liquid portion (whey) and the solid curd (casein) of milk, respectively. When cream is separated from milk, as is the case with heavy whipping cream, the majority of the proteins, including whey and casein, are left behind in the milk. What remains in heavy whipping cream is mostly the milk fat.
So, heavy whipping cream is primarily composed of milk fat and contains very little to no whey or casein proteins. If you are looking for a source of these proteins, you would typically need to consider other dairy products like milk, yogurt, or cheese.
Thank you, Dr. O'Mara, for the excellent video. Please clarify: What are the specific ferments you are eating that are shown on your plate?
Can you please comment or make a video on the study linking fermented foods to cancer? Dr. Sarah Zaldivar did a video on RUclips about this.
I love how detailed you are. Do you have an application or screening method for potential clients/test subjects? Email?
Well thank you…it’s defo my nature ha. Prospective clients interested in working with me one on one and with my coaches submit a contact form from my website: .DrSeanOMara.com
Thank you for covering this Dr O’Mara, I am not doing well with kefir so taking a pause probably because I was pushing grain growth, I will try again with raw dairy.
Some of use can't digest casein nor the lactose. I can do a tiny goat kefir - well I think... I prob shouldn't do that often either. And I heard raw still doesn't work for some.
As someone who is “lactose intolerant,” I noticed that I actually do BETTER with Goat’s milk over Goat Kefir …. BUT then…. I do better with Cow’s Kefir over Cow’s milk.
So goat milk and cow kefir works for me oddly 🫤
THANK YOU DR. SEAN!!!
Thank you. Great information. Please keep the information coming.
Great video very informative. Thank you.
love the videos doc, one thing that you might pick up which I will suggest is experimentation with carmel, caramel, particularly carmel sauce. I've found that carmel obviously will go good as a flavor for coffee, but also with fruit juice and tea mixtures that I try what happens is a little carmel will bridge flavors which otherwise will be too distinct. now, the important benefits from carmel is that if it's made well there's molasses, which has a good amount of minerals and antioxidants from the carmelization, but also vanilin which I've noticed gives a good amount of peace to my body like whenever I've tried using vanilla. a carmel sauce will likely also serve slightly as an adjunct to creamer and obviously also to help sweeten whatever you put it in.